Description

Crockpot Chicken Nachos are the ultimate crowd-pleaser, combining tender, shredded chicken with layers of gooey melted cheese, zesty tomatoes, and crunchy tortilla chips. This easy recipe requires minimal effort and delivers maximum flavor, making it perfect for game nights, parties, or cozy evenings at home. With just a few key ingredients and a crockpot, you’ll create a delicious dish that will have everyone coming back for seconds!

Ingredients

Scale

4 boneless, skinless chicken breasts
4 cloves fresh garlic, minced
2 tsp Mexican seasoning
1 can (10 oz) diced tomatoes with green chilies
2 cups shredded cheddar cheese
4 cups tortilla chips
1 cup sour cream
1/2 cup sliced jalapeños

Instructions

Place the chicken breasts in the crockpot. Drizzle with olive oil and season with salt and pepper.
Add minced garlic, Mexican seasoning, and diced tomatoes to the pot.
Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
Shred the cooked chicken using two forks and mix it back into the juices.
On a platter, layer tortilla chips topped with shredded chicken and cheese.
Bake in a preheated oven at 350°F (175°C) for about 10 minutes until cheese is melted.
Garnish with jalapeños and sour cream before serving.

Prep Time: 15 minutes
Cook Time: 6 hours (low)
Category: Appetizer
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 plate (approx. 300g)
Calories: 760
Sugar: 6g
Sodium: 980mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 5g
Protein: 42g
Cholesterol: 135mg

Keywords: For extra flavor, marinate the chicken overnight before cooking. Feel free to swap chicken for beef or add extra toppings like guacamole or olives. Store leftovers in an airtight container; reheat in the microwave or oven.